Appetizers / Soups / Salads

Steak and Red Wine Sou[ takes several minutes to prepare.

Steak and Red Wine Sou[ takes several minutes to cook.

Steak and Red Wine Sou[ makes 6 servings.

The ingredients for Steak and Red Wine Sou[ are:

1 TBL good olive oil
1 pound New York steak (or rib eye) cut into 1 1/2 inch chunks
Kosher salt and freshly ground pepper
3 TBL unsalted butter
1/2 onion chopped
2 carrots chopped
2 stalks celery chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup good dry red wine
3 (14 oz) cans beef stock
1 (14.5 oz.) can diced tomatoes in their juice
2 teaspoons fresh thyme, chopped

Here is how you make Steak and Red Wine Sou[:

Heat oil in a Dutch oven over high heat until almost smoking. Season the beef generously with salt and pepper and cook for about a minute (turning only once) until it sears on both sides. You're looking for caramelization on the meat but you don't want to over cook it because it will finish cooking in the soup. Remove form pot: set aside.In the same pot, melt the butter and saute the onions, carrots, celery and bay leaf until they begin to soften, about 2 to 3 minutes. Add the flour and stir constantly for another 2 to 3 minutes, scraping up the brown bits on the bottom of the pan. You may not realize it, but you're making a roux, which will thicken your soup a bit later. It's important to cook the rawness out of the flour so don't skimp on this step. Stir in the wine, stock, tomatioes and the thyme. Bring to the boil. Reduce heat and simmer gently for at least 15 minutes until the vegetables are tender. Stir the beef and drippings back into the soup, cook about 2 more minutes for medioum rare, or until disired doneness. Adjust the seasonings as needed and serve in a large bowl.Serving Size: 1/6 of the potNumber of Servings: 6Recipe submitted by SparkPeople user HUEBERTG.

The nutritional information for Steak and Red Wine Sou[ is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 275.0

• Total Fat: 12.0 g
• Cholesterol: 45.6 mg
• Sodium: 587.8 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.8 g
• Protein: 22.2 g